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lemon pepper salmon cakes served with slice of lemon
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Wild Salmon Cakes with Capers & Dill

Delicious salmon cakes
Prep Time25 mins
Cook Time35 mins
Refrigerator Rest Time1 hr
Total Time2 hrs
Course: Main Course
Cuisine: American
Keyword: salmon cakes
Servings: 16 Salmon Cakes



  • Preheat oven to 400°F. Arrange salmon fillets on a parchment paper-lined baking sheet. Brush fillets with 2 tablespoons of olive oil, season with 1 tablespoon of  Signature Seafood Rub. Bake for 8-10 minutes or until fish just starts to flake; let cool completely. Over a large bowl flake salmon into chunks.
  • Heat 1 tablespoon oil in a skillet over medium heat, add red pepper, green onions, celery, garlic, salt, and pepper. Cook for 3-5minutes or until tender. Remove from heat and let cool completely.
  • Gently fold together salmon, red pepper mixture, breadcrumbs, eggs, mayonnaise, lemon juice, capers, mustard, dill,Worcestershire sauce, and remaining rub. Divide into 16 portions or form into the desired number of patties. Cover and refrigerate for 1-8 hours.
  • Heat remaining oil in a skillet set over medium heat. In batches, cook salmon cakes for 8-10 minutes, turning once. Cook until patties are golden brown and have reached 145°F. Transfer to paper towel-lined plate. If desired serve with Omaha Steaks Lemon Dill Tartar Sauce.

Tip: Shape salmon cakes into larger patties for burger size if desired.